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Green Chile Chicken Stew
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Prep Time:
150 minutes
Cook Time:
40 minutes
Total Time:
190 minutes
Spicy green chile chicken stew - perfect for chilly days! Inspired by New Mexico, packed with flavor and warmth. Cook in a pressure cooker for a quick meal. Serve with flour tortillas. Adjust spice level to taste.
Ingredients:
  • 1 (4 pound) whole chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 tablespoon dried basil
  • 1 (4 ounce) can canned green chile peppers, chopped
  • 4 habanero peppers, seeded and minced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 5 carrots, chopped
  • 5 stalks celery, chopped
  • 1 (14.5 ounce) can stewed tomatoes
  • 3 potatoes, peeled and cubed
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
Instructions:
  • Place the chicken in a large pot on medium heat and pour enough water to cover it. Sprinkle in the cumin, thyme, marjoram, and basil. Once it boils, lower the heat to medium-low and let it simmer for 2 1/2 hours (or pressure cook for 45 minutes). Once done, cool the chicken, remove the bones and skin, and chop the meat into bite-size pieces.
  • Add the chicken back into the pot along with green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes, and potatoes. Let simmer for 30 minutes or until potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, combine flour with water, then pour into the soup, stirring to prevent clumping. Increase heat, bring to a gentle boil, then remove from heat. Season to taste with salt and pepper before serving.

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